![]() ![]() Special ConsiderationsĬream or half-and-half that contain stabilizers can change the texture of your baked goods. With half-and-half, use the same amount that’s called for in the recipe. Cream or Half-and-HalfĬream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. If you’re just running low on milk and don’t want to head to the store, use these swaps to save your baking. Be sure to keep some on hand at all times - you never know when you might need ’em. ![]() But there are dairy and non-dairy milk substitutes for baking that will do the trick without anyone knowing the difference. You know that horrifying feeling when you’re halfway through a recipe that calls for milk and realize, uhh, there’s no milk in the fridge? Yeah, we’ve all been there.
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